eggs, and add to them a tablespoonful of milk and a
tablespoonful of grated cheese; add a little more cheese before
folding; turn it out on a hot dish; grate a little cheese over it
before serving.

ASPARAGUS OMELET.

Boil with a little salt, and until about half cooked, eight or ten
stalks of asparagus, and cut the eatable part into rather small
pieces; beat the egg and mix the asparagus with them. Make the omelet
as above directed. Omelet with parsley is made by adding a little
chopped parsley.

TOMATO OMELET. No. 1.

Peel a couple of tomatoes, which split into four pieces; remove the
seeds and cut them into small dice; then fry them with a little butter
until nearly done, adding salt and pepper. Beat the eggs and mix the
tomatoes with them, and make the omelet as usual. Or stew a few
tomatoes in the usual way and spread over before folding.

TOMATO OMELET. No. 2.

Cut in slices and place in a stewpan six peeled tomatoes; add a
tablespoonful of cold water, a little pepper and salt. When they begin
to simmer, break in six eggs, stir well, stirring one way, until the
eggs are cooked, but not too hard. Serve warm.

RICE OMELET.

Take a cup of cold boiled rice, turn over it a cupful of warm milk,
add a tablespoonful of butter melted, a level teaspoonful of salt, a
dash of pepper; mix well, then add three well-beaten eggs. Put a
tablespoonful of butter in a hot frying pan, and when it begins to
boil pour in the omelet and set the pan in a hot oven. As soon as it
is cooked through, fold it double, turn it out on a hot dish, and
serve at once. Very good.

HAM OMELET.

Cut raw ham into dice, fry with butter and when cooked enough, turn
the beaten egg over it and cook as a plain omelet.

If boiled ham is used, mince it and mix with the egg after they are
beaten. Bacon may be used instead of raw ham.

CHICKEN OMELET.

Mince rather fine one cupful of cooked chicken, warm in a teacupful of
cream or rich milk a tablespoonful of butter, salt and pepper; thicken
with a large tablespoonful of flour. Make a plain omelet, then add
this mixture just before turning it over. This is much better than the
dry minced chicken. Tongue is equally good.

MUSHROOM OMELET.

Clean a cupful of large button mushrooms, canned ones may be used; cut
them into bits. Put into a stewpan an ounce of butter and let it melt;
add the mushrooms, a teaspoonful of salt, half a teaspoonful of pepper
and half a cupful of cream o